Ingredients
- Skin Free Salmon Cutlet
- Teriyaki Sauce
- Sushi Rice
- Chopped Chives
- Kewpie Spice Mayo
- Kewpie Mayo
- Sushi Nori Sheets
- Sesame Seeds
- Cupcake baking tray
- A bowl
- Scissors
Method
- Cook up 1 cup of sushi rice
- Dice up the salmon cutlets into small pieces
- Cut the nori sheets into 4 even quarters using scissors. Repeat this step until the desired number of Quartered Nori sheets have been reached.
- place the diced Salmon into a bowl and mix with Teriyaki sauce
- Once the Rice is cooked, Start preheating the oven to about 400 degrees celcius
- Start preparing the salmon sushi cupcakes by placing a quartered nori sheet on to each cupcake opening of a cupcake bake tray
- place a small amount of sushi rice on the the nori sheet in the cupcake tray. About the size of a 20c coin.
- Take a Table spoon full of diced salmon pieces on top of the rice in the cupcake hole and repeat until all holes in the cupcake bake tray has the following sequence:Nori Sheet -> Sushi Rice -> Salmon pieces
- Once the cupcake bake tray has been filled, place in the oven to cook for 20 mins
- After 20 mins, remove from oven. Squeeze your keypie mayo sauces, sprinkle some sesame seeds and chopped chives
- Allow to cool for 10 mins and Enjoy!
Product used in recipe
- Obento - Teriyaki Marinade
